1 onion, chopped
2 (14.5 oz each, cans) fat-free chicken broth
1 (14.5 oz can,) diced tomatoes with chilis
2 cups cooked, chopped chicken
4 small flour tortillas, cut into 1"-wide strips
2 tbsp. chopped fresh cilantro
3 tbsp. canola oil, divided

In pot, heat oil over medium-high heat. Add onion, cook, stirring occasionally until just softened. Add broth, tomatoes with their juices, and 2 cups water, bring to boil.

Cover, over low heat, simmer 20 minutes. Add chicken during last 5 minutes of cook time.

In a large skillet over medium heat, heat 2 tablespoons oil. Add tortilla strips in batches. Cook, turning until golden. Drain on paper towels.

Remove soup from heat. Stir in cilantro. Garnish with tortilla strips.

Submitted by: Sherry Monfils